Total Time
45mins
Prep 20 mins
Cook 25 mins

After the fall It seems I have a ton of pumpkin to use up. I like this recipe because it has some good fiber to the recipe.but it tastes good too!!... I am an "inventive cook" so sometimes I throw in a scoop of plain protein powder in with the flour.and sometimes I use some walnuts in the recipe too. For an even higher fiber / lower fat muffin, see the bottom Variation this did come from another website-

Ingredients Nutrition

Directions

  1. Stir together flour, baking powder, salt, cinnamon, nutmegand the 1/2 cup sugar; set aside.
  2. Measure Bran Buds cereal, milk, vanilla and pumpkin into large mixingbowl. Stir to combine. Let stand about 2 minutes or untilcereal is softened.
  3. Add egg and shortening. Beat well. Add flour mixture, stirring until combined.
  4. Fold in raisins.
  5. Portion batter evenly into 12 greased 2 1/2" muffin pancups. Sprinkle with the 1 1/2 teaspoons sugar.
  6. Bake in 400degree oven for about 35 minutes or until lightly browned.
  7. Variations: Combine 1 1/2 cups Bran Buds cereal and 1 1/4cups milk. Let stand 2 minutes. Beat in 1 egg and 1/3 cupshortening. Gently stir in a mixture of 1 1/4 cups allpurpose flour, 3 teaspoons baking powder, 1/2 teaspoon saltand 1/2 cup sugar. Spoon into 12 greased muffin cups. Bake at 400 degrees about 25 minutes.